Feeding cows with hay, silage, or fresh herbage on pasture or indoors affects sensory properties and chemical composition of milk and cheese

Author:

Manzocchi E.ORCID,Martin B.ORCID,Bord C.ORCID,Verdier-Metz I.ORCID,Bouchon M.ORCID,De Marchi M.ORCID,Constant I.,Giller K.ORCID,Kreuzer M.ORCID,Berard J.ORCID,Musci M.ORCID,Coppa M.ORCID

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference69 articles.

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2. Farm-gate nutrient balances of grassland-based milk production systems with full- or part-time grazing and fresh herbage indoor feeding at variable concentrate levels;Akert;Nutr. Cycl. Agroecosyst.,2020

3. Evaluating proteolysis by analysing the N content of cheese fractions;Ardö;Bull. Int. Dairy Fed.,1999

4. Characterization of nutty flavor in Cheddar cheese;Avsar;J. Dairy Sci.,2004

5. Aroma compounds of fresh milk from New Zealand cows fed different diets;Bendall;J. Agric. Food Chem.,2001

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